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Curried Chicken Cream Puffs Recipe
Curried Chicken Cream Puffs Recipe photo by Taste of Home

Curried Chicken Cream Puffs Recipe

Publisher Photo
I've made these fluffy puffs for baby showers as well as holiday parties. The savory bites have such a nice mixture of lightness and crunch.
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 24 servings

Ingredients

  • 1/2 cup water
  • 1/3 cup butter, cubed
  • Dash salt
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 2 eggs
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon curry powder
  • Dash pepper
  • 1-1/2 cups cubed cooked chicken
  • 1/3 cup slivered almonds, toasted
  • 1 green onion, chopped

Nutritional Facts

1 cream puff equals 98 calories, 8 g fat (4 g saturated fat), 43 mg cholesterol, 91 mg sodium, 3 g carbohydrate, trace fiber, 4 g protein.

Directions

  1. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
  2. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 15-20 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Reduce heat to 375°.
  3. In a small bowl, beat the cream cheese, milk, salt, curry powder and pepper until smooth. Stir in the chicken, almonds and onion. Spoon into puffs; replace tops. Place on a baking sheet; bake for 5 minutes or until heated through. Yield: 2 dozen.
Originally published as Curried Chicken Cream Puffs in Country Woman Christmas Annual 2007, p42

Nutritional Facts

1 cream puff equals 98 calories, 8 g fat (4 g saturated fat), 43 mg cholesterol, 91 mg sodium, 3 g carbohydrate, trace fiber, 4 g protein.

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